37points
Capresso EC Pro
54points
Gaggia Classic
Comparison winner
vs
vs
30 facts in comparison
Capresso EC Pro vs Gaggia Classic
Capresso EC Pro
Gaggia Classic
Why is Capresso EC Pro better than Gaggia Classic?
- Has a commercial steam wand?
- Has a pressure gauge?
- 3.86kg lighter?
5.22kgvs9071.85g - 0.2mm narrower?
203mmvs203.2mm - 6.83% less body volume?
16478.73cm³vs17685.900112cm³ - 68.7mm shorter?
292mmvs360.7mm
Why is Gaggia Classic better than Capresso EC Pro?
- Has a 3-way valve?
- Has dry puck feature?
- 1 more years under manufacturer's warranty?
2vs1 - Has a 58mm portafilter?
- 36.7mm thinner?
241.3mmvs278mm
Price comparison
General info
When covered under the manufacturer’s warranty it is possible to get a replacement in the case of a malfunction.
We consider a lower weight better because lighter devices are more comfortable to carry. A lower weight is also an advantage for home appliances, as it makes transportation easier, and for many other types of products.
We consider a thinner chassis better because it makes the product more compact and portable. Thinness is a feature highlighted by many manufacturers of mobile devices, but it is essential for a wide range of products.
The width represents the horizontal dimension of the product. We consider a smaller width better because it assures easy maneuverability.
Volume is the quantity of three-dimensional space enclosed by the product's chassis or, in simpler terms, the space the product occupies.
Ground coffee, especially if freshly roasted and ground, results in much better quality coffee than the kind of results you get with pods or capsules.
Components
It comes with a commercial style steam wand as opposed to a pannarello steam wand. These are harder to master but can allow you to produce better, richer milk froth.
It has a steam wand, which allows you to make steamed/frothed milk to create other drinks from an espresso base.
One of the most important aspects to pulling a great espresso is the amount of pressure used. Aspects such as how tightly tamped the portafilter is can affect the pressure and therefore the overall quality of the extraction. A pressure gauge helps you to adjust your process to achieve a perfect 9 bar of pressure.
A 58mm portafilter is the most common size in the industry, offering a greater range of accessories to purchase such as portafilter baskets and tampers.
Steam wands are a fairly common source of burns when using espresso machines. An anti-burn steam wand has a lining inside that prevents the wand from getting scalding hot.
The device has an electronic display to present information to the user.
Water source
With a transparent water tank you can easily see when it needs to be filled up. This is important as attempting to make an espresso with an empty tank can damage the machine.
An integrated water filter produces cleaner water for brewing espresso. It also helps to prevent the build up of limescale.
A PID controller controls the temperature of the boiler electronically. It offers a far greater degree of accuracy and consistency than a regular, mechanical thermostat used to control temperature. This is very important as a temperature of around 92°C to 96°C is key to pulling the perfect espresso.
The coffee machine can connect directly to the water supply. This ensures you never have to refill the machine with water.
The water tank is removable, making it easier to refill.
A hot water outlet is useful as it can be used to heat cups, as well as making americanos, long blacks and teas.
Maintenance
With a drip tray indicator the machine informs you of when you need to empty the tray.
The machine alerts you when it requires cleaning.
At the end of the extraction process, all moisture is removed from the puck. This allows you to easily tap out the coffee from the portafilter afterwards, reducing mess and the need to clean it as often.
After a certain period of being idle, the device will switch to a sleep mode to conserve power.
It has an internal fuse/thermal sensors which prevents the machine from overheating.
Features
A 3-way solenoid valve relieves the portafilter of pressure and moisture after the extraction. This produces a dry puck which can easily be removed afterwards. It also means that you don’t have to wait for the pressure to equalise, so that you can make back-to-back coffees.
With a pre-infusion function you get a low pressure of water before it ramps up to around 9 bar of pressure. This gently expands the grinds to get a smooth extraction and to help prevent channeling in the cake.
With a double boiler or heat exchanger system, you can brew and steam milk at the same time. This has an advantage over single boiler machines where you have to wait between brewing and steaming for the temperature to adjust.
The time taken to pull an espresso shot is one of four key elements, and should be around 19-22 seconds. Once you have the grind, dose and tamp correct, you can use the shot clock to time the pull perfectly.
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